Today’s Jaffna specialty snack recipe is that of “sippi sohi” (sea-shells). The snack actually resembles sea-shells if made in the traditional way. However, my mother generally makes her own colourful version of the sweet.
Time taken: 45 mins
Serves 6 – 8 persons
- Rice flour – 1 cup, roasted
- Urad dhal/ black gram flour – ¼ cup, roasted
- Coconut milk – 1 cup
- Sugar – ¼ cup
- Water – 4 tbsp
- Food colouring – optional
- Oil, for deep-frying
- Combine the roasted rice flour and the roasted urad dhal flour and keep aside.
- Heat 1 cup of coconut milk, with a little salt, over medium heat. Once cooked, remove from stove and cool.
- When the milk has cooled slightly but is still warm, stir in the rice flour to make the dough.
- Roll out the dough and cut into little pieces. Alternatively, the traditional way of squeezing the dough through the mold can be used.
- Heat the oil and deep-fry the little pieces “sippi sohi” and transfer the fried pieces to a tray lined with grease absorbing paper.
- Prepare the sugar syrup by heating the sugar with water in a saucepan over medium heat.
- Food colouring can be added to the syrup, while heating in the saucepan. My mother used red food colouring here to have a colourful twist on the traditional plain syrup.
- Soak the fried “sippi sohi” into the sugar syrup till they are well coated and dry up.
Recipe source: Raji Thillainathan.